Denny's winter special menu "Dry aging beef" We have been eating 6 items of equal
In recent years, handling at meat-dealing stores is increasing "aging beef (aged meat)". Specialized yakiniku restaurant andWet aging beef in Royal hostIt is becoming a little trend, such as offering. Denny's will also sell all six items, including new menus using dry aging beef with thick meat umami for a limited time, on the menu starting on November 26 (Tue). There are also menus to tax around 2300 yen separately, but I was worried about the workmanship so I went to a shop and ate it.
Dry aged beef beef Misuji steak ~ with two kinds of mushroom sauce | Fair menu [Denny's Winter Special Menu] | Menu introduction | Denny's
http://www.dennys.jp/dny/menu/dennys/meat/meat-131126-002.html
Arrived at Denny's. Appeal the fair even at the rising.
There is also a sign of dry aged beef at the entrance inside the shop.
When sitting in the seat and ordering this menu, a bedding with a description of dry aging beef and Rossini was prepared.
All the menus of this time arrived waiting for about 15 minutes. From the left of the inner row "Dry aged beef cow misuji steak ~ with two kinds of mushroom sauce(2290 yen including tax) "·"Rugu sauce of Japanese domestic black beef(1190 yen including tax) "· From the left of the middle row"Cattle fillet meat and foie gras Rossini like(1790 yen including tax) "·"Dry aged beef Misuji steak(2090 yen including tax) "From the left of the front row" Beef stew meal "Beef stew meal(1540 yen including tax) "·"Very heapy loin steak(Tax included 1380 yen) arrived. A table of complete meat festival condition.
"Dry aged beef cow misuji steak - With two kinds of mushroom sauce" can only take 10 to 12 servings from one headMisujiUsed a matured meat. Made from enjoying the two tastes of porcini demi sauce and mushroom sauce.
The contrast of the two sources of Misuji meat is good.
Because plenty of vegetables such as lotus root and mushrooms are also served, it looks delicious even if it is attached to sauce.
The part with Porcini demi sauce feels the fragrance of Porcini as its name does not seem to be so much contrary to the appearance. Therefore, the fragrance of Porcini and the umami of Misuzu meat meat are well felt and well balanced.
Although it is slightly rare in grilling, it has no softness, but the taste of meat is clogged with lean ingredients and you can feel the goodness of the material.
The mushroom sauce is a sauce that contains milk fat, but this too does not overrun too much saltiness and is complementing the taste of the meat.
It is good feeling to eat Pircini demi-sauce on eringi. The taste of the mushrooms and the taste of Eringie goes well.
When mushroom sauce is eaten with potatoes, the rich flavor and taste of milk fat is added and it is good.
"Domestic Japanese Black Beef Ragu Sauce" is a pasta where lago sauce (meat sauce) luxuriously domestically produced Kuroge Wagyu beef was used.
Making a large dice cut meat and minced meat in double is a commitment.
Pasta is not very thick, but raw pasta is used.
Ragu sauce is made with thin taste of wine and tomato, making taste of beef and texture firmly. It is made rather like a rough rather than a sauce, and the bitter taste of meat overflows.Palmigiano ReggianoIt is sprinkled and you can feel the richness of cheese.
While raw pasta, there is no crisp texture but it is also good compatibility with ragoo sauce.
"Cattle fillet meat and foie gras Rossini style" is an Italian composerRossiniSteak combined with fillet meat, foie gras and truffles that I liked. Steak 's beef is produced in New Zealand and it is injecting beef tallow.
Foie gras on the steak
Black truffles can be confirmed in the sauce.
Quiches and spinach using five kinds of vegetables are included.
When fillet meat is cut it is a splendid pink color. Since it is baked, I do not know how tallow is injected.
The beef has a delicious flavor, a fillet with softness, a combination of turf and balsamic vinegar and von Do-bau used sauce is good. The scent of truffle eats its appetite. Because we are supposed to eat with foie gras, if you eat with just meat you can eat it all.
Foie gras is a liver of a geese packed with thickened fat, so it tastes heavy. It seems better to eat it with fillet meat rather than eating it separately.
Quiche using five kinds of vegetables is good with the texture of crispy pie and the sweetness of vegetables. Because I do not feel too much oil, it is good as a combination with a little Rossini style steak.
"Dry aged beef cow misuji steak" is a steak served with steel plates.
Three pieces of Mizuji meat with grilled eyes.
Plenty of colorful vegetables such as pumpkin and carrot.
Choice garlic sauce as sauce.
I will put it on the steak.
Although the taste of garlic is somewhat strong, it has a good taste in meat meat, so it is balanced. The lean portion is tightly packed with taste and you can feel the taste of the aged meat firmly.
If you eat spinach with garlic soy sauce, it becomes a punchy taste.
"Beef stew meal" is the last timeNew autumn menuIt is the same as the one that appeared in, beef stew suitable for rice to which soy sauce was added for hidden taste.
135 grams of rose meat of beef is contained in the pork and it seems to respond to eating.
Green spinach · Yellow pumpkin is also vivid.
Beef stew is meat main, not much stew, making making meat enjoyable. The taste is never too strong, the taste of wine to the meat, the taste of the meat to the stew is out, and the umake.
Usually beef stew is eaten with bread, but making it very well with rice. It is finished in a meal which has a lot of meat and has a response to eat.
Being a serpentine loin steak is not dry aging beef but beef containing New Zealand beef tallow is used
200 grams of roast meat cut heavily.
Sprinkle with spinach and potato are added for garnish.
Choose grated sauce and ponzu sauce.
I will eat it with grated Ponzu.
Loose meat with less fat is less tasty than aging beef, but you can feel the taste of lean firmly. However, it is a shame that it feels slightly stiff like hardness. As grated ponzu is refreshed and refreshed, garlic sauce makes it tasty, so you can change the taste by mood.
The meat festival state winter special menu is limited for the winter season as the name of the fair. As we can eat dry aging beef which is one of the trends and beef injected with beef tall which can be taken up often in news, it is recommended to go with several people and enjoy various beef.
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